Whole
grains are transformed into a living food when they are
sprouted

The
sprouting process converts the natural starches in the
grains into digestible, simple vegetable sugars so YOUR
BODY DIGESTS SPROUTED BREADS, FLOURS, AND PASTAS SIMILAR
TO A VEGETABLE!

Our
Process : The Sprouted grain that we use have been
grown a few days under strict conditions of control. Each sprouting
varies according to different grains and seeds. Then its development
is stopped with a slow, gentle heating process of dehydrartion.
This process has also the consequence to prevent further development
of the seeds. Starch is stored in the seed and, under with temperature
and moisture, it is broken down so that the circulatory system
of the plant gets glucose from the starch ( plants cannot use
starch until it is broken down into monosaccharides). Nothing
is left but the coat of the seed : the sprout is OK biochemically
ready to be associated with flour with the ability to retitute
its original full goodness for your full benefit.

Gen
1:29 : "And God said, Behold, I have given
you every herb bearing seed, which is upon the face of all
the earth, and every tree, in the which is the fruit of
a tree yielding seed; to you it shall be for meat."

Ezekiel
4:9 : "Take also unto thee Wheat, and Barley,
and beans, and lentils, and millet, and Spelt, and put them
in one vessel, and make bread of it.".

If
you interested & want to know more about what the bible
says : go there please.

To
make Essene bread just incororate the above
composition in one of our flour made with sproutings (wheat
for instance). Please make experiments, even incorporating
it with normal flours as well. Of course in doing so you
reallise that you will get a more conventionnal bread while
getting away from the original Essenian recipe...

The
Esseneswere a Jewish religious group that
flourished from the 2nd century BCE to the 1st century CE
that some scholars claim succeded from the Zadokite priests.
Being much fewer in number than the Pharisees and the Sadducees
(the other two major sects at the time) the Essenes lived
in various cities but congregated in communal life dedicated
to asceticism, voluntary poverty, and abstinence from worldly
pleasures, including marriage and daily baptisms. Many separate
but related religious groups of that era shared similar
mystic, eschatological, messianic, and ascetic beliefs.
These groups are collectively referred to by various scholars
as the "Essenes." Josephus records that Essenes
existed in large numbers, and thousands lived throughout
Judæa.

The
Essenes believed they were the last generation of the last generations
and anticipated Teacher of Righteousness, Aaronic High Priest, and
High Guard Messiah, similar to the Prophet, Priest and King expectations
of the Pharisees.The Essenes have gained fame in modern times as
a result of the discovery of an extensive group of religious documents
known as the Dead Sea Scrolls, commonly believed to be their library.
These documents include preserved multiple copies of the Hebrew
Bible untouched from as early as 300 BCE until their discovery in
1946. Some scholars, however, dispute the notion that the Essenes
wrote the Dead Sea Scrolls. More infos about the Essene Bread or
Sprouted Bread can be found here
also.

*
Why Sprouted seeds ?

People
have been soaking and sprouting grains for thousands of years.
Throughout history, farmers have harvested grain by hand. They
stored their grain in the field until it was sold. The dew or
rain caused the grains to sprout or germinate, and then they
were carried to the threshing floors where they would be allowed
to dry and then they would be separated from the chaff.

Until
the 20th century, grain was left to sprout organically before
it was milled into flour. The invention of the combine harvester
during the Industrial Revolution changed everything. Grain could
be harvested in the field and then moved to storage bins. The
ancient practice of sprouting was cast aside for modern processing.

Benefits
of sprouted foods

The
nutritional benefits of sprouted foods are many. The secret
of the sprout is its astounding nutritional content.

When
seeds, nuts and seeds germinate their nutritional content
changes and as they are not cooked, they retain their plant
enzymes which greatly helps their digestion in the digestive
tract. They encourage friendly bacteria, keep the colon
clean and are rich in protective antioxidants. Certain nutrients
in food such as vitamin C are destroyed during cooking,
but raw and sprouted foods retain their natural nutrient
content. Live food is a way of helping to reduce allergies
too, as cooking and processing food encourages weakened
immunity. Sprouts are also very versatile and are cheap
addition to your shopping list. A packet of mung beans trebles
its volume when soaked and sprouted.

Whilst
sprouts are highly digestible and a good source of fibre and protein,
they also have another therapeutic advantage – a high vitamin
and mineral content. Sunflower sprouts for example are a good
source of vitamin A and C, minerals and chlorophyll, whilst mung
sprouts provide vitamin C, iron and potassium. Nuts when soaked
they are more easily digested and provide an excellent source
of minerals such as calcium. Their enzyme inhibitors are also
destroyed, making them much more easy to digest. People with ongoing
health disorders greatly benefit from the rich nutritional value
of these baby plants, and often food intolerances are greatly
reduced. When people with wheat intolerances try sprouted wheat
bread, they often find their digestive system accepts the sprouted
grains without any problem. Sprouting also nurtures your creative
side as the miracle of life unfolds in your kitchen. Gardeners
simply need to transfer their skills to the kitchen, whilst food
lovers will be surprised at the quality and taste of the food
they prepare. Prepare to be pleasantly surprised when dried seeds
and grains turn into delicious morsels! Many types of seeds, nuts
and grains can be sprouted adding colour, texture and taste to
your food. Unusual grains such as Quinoa for example are very
quick to sprout, taste great and are an extremely good source
of protein.

Sprouts
are part of a raw food way of eating and also include utilising
all the goodness of fresh fruit and vegetables. Wheat and barley
grasses detox and protect the liver, whilst delicious and highly
digestible sprouted breads, fresh herbs, nut milks, seaweeds and
raw vegetables rich in minerals all make fabulous recipes. Raw
foods are flexible and versatile as they can be introduced to
the diet in salads, dips and soups. You can eat 100% raw, or just
eat a vegetable and sprout salad everyday topped with soaked seeds
and nuts. You will quickly find what percentage of raw food in
your diet is suitable for you. As raw food is very filling and
full of fibre and complex carbohydrates, it’s a great way
to maintain weight and keep blood sugar levels well balanced.
Sprouted seeds, nuts and soaked fruits are also a great energy
food replacing ‘empty’ calories such as sugary snacks
and chocolate.

Combined
with a healthy lifestyle and a positive mind, eating sprouts and
other raw foods has an incredible potential that I recommend for
the continual support of health and well-being. Under guidance
it is also an excellent part of the natural treatment of disease

WARNING
: There appears to be a confusion regarding the presence of gluten
in Essene or Ezekiel bread and sprouted breads in general. These
breads are made from sprouted grains and are therefore flourless.
But don’t confuse flourless with gluten-free; they are NOT
the same thing.

Remember
gluten is a protein found in common grains such as wheat, rye
and barley. When grains are sprouted it means that they begin
to grow and “sprout”. It is thought that sprouting
makes them more digestible and more nutritious. Be that as it
may, it in NO way removes the gluten component from the grain.

If
you wished to consume wheat grass juice, on the other hand, you
could sprout the wheat grain and then cut off the grass (and ONLY
the grass) as it grew. The research I’ve seen states that
there is no protein component (and thereby no gluten) formed until
after the grass is older than 10-14 days. So as long as you know
how old the grass is you can consume it with no gluten contamination.
Sprouted
breads however are utilizing the whole grain and that’s
why they contain gluten. Fortunately the awareness of gluten is
increasing by the day so as stated before, your best defense is
reading labels carefully and when in doubt contacting the company
via the internet. It really is quite easy to do.